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The Herbfarm Cookbook by Jerry Traunfeld

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Notes about this book

  • Eat Your Books

    2001 James Beard Award Nominee, International Association of Culinary Professionals Award Winner

    See Seattle Tall Poppy's take on a recipe from this book (includes sample recipe).

  • sfcarole on January 12, 2013

    Thanks for the tip Laura! I love this cookbook too. As you said, every recipe seems to turn out wonderfully. Lately, I've been trying to make one new recipe a week from Herbfarm, so, if I can find any peaches around, I'll try the grilled peach salad. As far as the meat recipes go, my husband loves the Dilled Chicken Piccata. And I've made the Sautéed Duck Breasts with Mint, Coriander and Olives so many times that it has led some friends to buy the cookbook! This weekend I made his Herbal Chicken Noodle Soup because my husband has the flu. Another success!

  • Laura on January 12, 2013

    This may just be my favorite cookbook. Every recipe I have cooked from it has been just wonderful and the recipes are not overly-complicated. I've really come to rely on it for good meat recipes and the grilled peach salad is heaven!

  • Foodelf on March 14, 2010

    As a herb-lover for years, this book sang to me. Everything I've tried was terrific and the Grilled Flank Steak in Oregano Marinade is a firm favourite I've made again and again to rave reviews and demands for the recipe.Jerry Traunfeld's imaginative approach to herbs and all food inspires and delights.

  • sfcarole on February 08, 2010

    A friend's wedding reception was held at the Herbfarm outside of Seattle. The bride gave me this book as a gift, and little did I realize what a gem it was. From his Fettuccine with Red Onion, Blue Cheese and Thyme to his Fish en Papillote to his Lemon Verbena Sorbet--Traunfeld's flavor combinations are spot-on.

Notes about Recipes in this book

  • Grilled peach salad

    • Laura on August 28, 2010

      Pg. 69. A beautiful way to serve the summer's bounty of peaches. This was delicious!

  • Maple-and-herb brined pork roast

    • Laura on December 20, 2010

      Pg. 224. This was quite good and very easy! The flavors of the herbs really come through if you follow his suggestion and line the bottom of the roasting pan with rosemary and sage branches. The meat was fairly moist, which is always a plus with pork. Would definitely make this again.

  • Roast boneless leg of lamb with rosemary and lavender

    • Laura on December 25, 2010

      Pg. 229. This is excellent! And it could not be more simple. Made a lovely Christmas dinner entree. I do have to confess that I did not include the lavender (not a fan), but otherwise followed the directions exactly. I'll be making this again and again.

    • ellabee on March 06, 2012

      p.229. Minus lavender, this is my go-to roast lamb recipe. Outstanding. We get a half lamb every winter, so may someday work up courage to try with lavender.

    • bwehner on December 23, 2015

      Agreed! It's delicious. If you take his advice to trim well before marinating, it's worth the effort. Tender, very flavorful, easy.

  • Swiss chard gratin

    • kjwright on July 07, 2011

      A favorite recipe - travels well for potlucks, elegant yet homey dish.

  • Herb-crusted rack of lamb

    • kjwright on July 07, 2011

      Great entree for entertaining. Simple and mostly advance prep.

  • Balsamic potato salad

    • mez on January 28, 2012

      I have done this recipe twice, and each time is just doesn't live up to what I'm hoping for. Not quite sure why.

  • Braised chicken with leeks and porcini

    • ellabee on March 06, 2012

      page 200. Delicious and easy; a one-pan dish in a large saute pan. Thin slivers of roasted red pepper or some other contrasting garnish nice for company.

  • Roasted parsnips with thyme

    • bwehner on April 28, 2012

      So easy. Use a good quality balsamic & it's perfectly simple!

    • Laura on October 15, 2012

      Pg. 145. This dish is wonderful on many levels. It's absolutely delicious and it's very simple to prepare. Even though it's roasted, it almost seems like parsnip fries. We love parsnips, but even people who think they don't like them will like this dish. It was perfect as is, but next time I might try it with rosemary instead of thyme, just to see the difference.

  • Apple-rosemary soufflé

    • bwehner on January 02, 2013

      Light and delicate. Very good. But, individual flavors aren't that distinguishable. The apple sauce is delicious.

  • Herb-braised short ribs of beef

    • bwehner on January 02, 2013

      This has now become my go to recipe for short ribs. Serve with Baked Herb Polenta from the same cookbook. Match made in heaven!

    • Laura on January 12, 2013

      Pg. 220. Fantastic! This is very easy to prep and doesn't take a lot of hands-on prep time, but it still needs to cook for about 3 hours. Very nice flavors and the beef was falling off the bone -- used grass-fed beef purchased directly from the farmer. Served with Italian Roast Potatoes from the NYT Cookbook and some sauteed kale. Lovely winter meal.

    • Foodelf on December 23, 2015

      Fantastic recipe with a lovely array of herbs showcasing and enhancing the short ribs. I've returned to it many times. I've loved everything I've made from this book, including the preceding recipe for Grilled Flank Steak.

  • Baked herb polenta

    • ellabee on February 24, 2013

      p.154. A more intuitive and reassuring version of the Wolfert minimal-stir, with the stirring at the beginning.

  • Pear, maple, and rosemary clafouti

    • NanaCooks on September 29, 2013

      Very quick to make. Nice use of our own pears. Lots of maple flavor.

  • Roasted ratatouille

    • Laura on September 06, 2014

      Pg. 141. Wow, this is fabulous. I was searching for a new ratatouille recipe and this turned up in my EYB search. As one might expect from an Herbfarm recipe, it used several fresh herbs that I happened to have left over from previous meals. (Yay!) I made a couple of changes -- I drizzled some basil oil that I had leftover from another dish over the vegetables before the final stint in the oven. Also, in the place of breadcrumbs, I sprinkled parmigiano-reggiano over the top before the final bake. I'd make this again tomorrow!

  • Pork tenderloin crusted with Mediterranean herbs

    • Laura on January 30, 2015

      Pg. 222. We really enjoyed this version of pork tenderloin. The herbs formed a really nice crust after being seared. The meat was perfectly cooked in the time designated and it was still really moist. It couldn't have been simpler. I also made the Red Pepper and Hazelnut Sauce that Traunfeld suggested to acccompany the pork. I was a bit skeptical that this sauce would be a good accompaniment to the pork, but made it anyway. The sauce on its own is really pretty and very delicious! It was fine with the pork, but I personally think it would be better partnered with fish. I'll definitely cook pork tenderloin with this recipe again!

  • Red pepper and hazelnut sauce

    • Laura on January 30, 2015

      Pg. 331. This sauce is sensational! Traunfeld describes it as a version of romesco sauce, substituting hazelnuts for almonds. I made it exactly as written, but did take the shortcut step of using bottled roasted red peppers rather than roasting the peppers myself. I don't think the sauce suffered from it at all. The sauce is a really lovely salmon color and while I made it to accompany the Pork Tenderloin with Mediterranean Herbs recipe, I think it would be better paired with seafood or vegetables.

  • Braised monkfish with fennel bulb and lemon thyme

    • Laura on February 28, 2015

      Pg. 168. We thought this was just ok. I did make some changes out of necessity or personal preference. Rather than monkfish, I used cod (I don't cook monkfish because it's time-consuming and laborious to remove the membrane). I also couldn't find lemon thyme, so used English thyme and added a lot of lemon zest to compensate. Overall, the dish just didn't have very much of the lemon or fennel flavor -- it just fell flat for us. Needless to say, I wouldn't make it again.

  • Chanterelle and corn chowder with basil

    • Avocet on October 13, 2016

      We didn't think that the chanterelle flavor came though as much as we would have liked.

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Reviews about this book

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Reviews about Recipes in this Book

  • Lemon verbena sorbet

    • David's Table

      It was Traunfield who described this sorbet as "lemon heaven", and he was not exaggerating. If your partial to lemons, this will quickly become one of your favorite desserts.

      Full review
  • ISBN 10 0684839768
  • ISBN 13 9780684839769
  • Published Mar 22 2000
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Scribner

Publishers Text

For the past decade, Jerry Traunfeld has been chef at The Herbfarm, an enchanted restaurant surrounded by kitchen gardens and tucked into the rainy foothills of the Cascade Mountains. His brilliant nine-course herb-inspired menus have made reservations at the Herbfarm the most coveted in the Northwest and have brought glowing accolades from the American food media and the Zagat and Mobile guides. Traunfeld shares 200 of his best recipes, all written and tested for the home kitchen, ranging from Chicken Breast in Tarragon Cream to season-inspired originals like Basilwood Smoked Salmon. Also included are such innovative desserts as Lavender Pistachio Pavlova and Apple-Rosemary Shortcake with Caramel Sauce, and a chapter on herb-flavored sorbets.

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